Origin: Mexico (Phaidon)
Serves: - 234 +
Ingredients
14625 g rice 29250 ml chicken stock 58½ clove garlic, pressed 58½ medium onion, finely chopped 58½ poblano chili
Method
Cover 14625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 58½ poblano chili, 58½ clove garlic, pressed, 58½ medium onion, finely chopped and 7312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 21937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: